Photo courtesy of nolacoisine


Sometimes, the perfect cup of coffee or the penultimate breakfast cake can so transcend ordinary food as to become sublimated in a manner similar to that in which words are transformed from the prosaic to the poetic.

In celebration of Valentine's day, I have obtained permission from my friend Luke, the "poet of pastries" to share his recipes for Belle Calas and Rich Cafe Au Lait with you.

Belle Calas

Women peddling their hot rice cakes in the streets of old New Orleans advertised these soul seducing cakes with the cry "Belle calas tout chaud!" Serve these delicious morsels of delight along with this sinfully good coffee to your valentine, in bed. Garnish with chocolate dipped strawberries (recipe to follow.)

Calas
* 1 1/2 cups hot cooked rice1/2 package dry yeast
* 1/2 cup warm water (105-115 degrees)
* 3 eggs, beaten
* 11/4 cups all purpose flour
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* Olive oil
* Sifted powdered sugar

Mash the rice and cool till tepid. Dissolve the yeast into the warm water and stir into rice. Cover, and let rise overnight in a warm place, free from drafts.

The next morning, add eggs, flour, sugar, salt and nutmeg to the rice mixture, beating until smooth. Cover, and let stand in a warm place for 30 minutes.

Heat 3 inches of oil to 360 degrees and drop dough by tablespoonfuls into the hot oil. Cook  for about 3 minutes or until golden brown. Drain. Sprinkle with powdered sugar and serve immediately. Makes about 21/2 dozen.

Rich Cafe Au Lait
* 1/2 cup finely ground mocha java coffee
* 4 cups boiling water
* 4 cups whipping cream
* Sugar

Place coffee grounds in basket of a French drip coffee pot. Pour the boiling water, slowly, over the coffee grounds continuing until the water has dripped through the grounds. Bring the cream to a boil.

To serve, pour 1/2 cup coffee and 1/2 cup cream in a serving cup. Add sugar to desired taste and serve immediately. Makes 8 cups.

Chocolate Covered Strawberries

* 6 ounces Dark chocolate (I like Belgian)
* 3 tablespoons Half and half cream
* 1/2 tablespoon Unsalted butter
* 20 large strawberries (try to leave the stems on, they look even prettier that way)

In a one-quart glass bowl combine chocolate and cream. Heat in microwave oven on high 1 1/2 to 2 minutes, stirring occasionally, until smooth.
 
Add butter and stir until melted.

Dip each strawberry into the chocolate mixture allowing the excess chocolate to drip back into the bowl. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to a baking sheet lined  with foil or waxed paper and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.

Total prep time is only 15 minutes and the entire process is soooo worth it (swoon!)